Roasted Quail with Pinot Noir Sauce

Pairing:
PINOT NOIR

MAIN COURSE

Roasted Quail
WITH PINOT NOIR SAUCE

Brine quail for four hours in 2 parts sea salt and 1 part sugar or Splenda. I also like to add a couple of tablespoons of black bean sauce, then water to cover. […]

Roasted Quail with Pinot Noir Sauce 2017-07-09T03:03:17+00:00

Tagliata – Grilled Steak Italian Style

Pairing: Pinot Noir

MAIN COURSE

Tagliata – Grilled Steak Italian Style

Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir

A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your […]

Tagliata – Grilled Steak Italian Style 2017-11-07T20:42:52+00:00

Marilyn’s Red Cabbage Salad with Pickled Cucumber

Pairing:
PINOT NOIR

SALAD

Marilyn’s Red Cabbage Salad
WITH PICKLED CUCUMBER

Served with grilled or roasted salmon, our Pinot Noir Estate is an excellent wine choice.

Serves four

  • 1 English cucumber, halved lengthwise and thinly sliced
  • ½ red cabbage, thinly sliced
  • ½ red onion, chopped
  • ½ […]
Marilyn’s Red Cabbage Salad with Pickled Cucumber 2017-07-09T03:12:16+00:00

Wild and Creamy Mushroom Soup

Pairing:
PINOT NOIR AND CHARDONNAY

SOUP

Wild and Creamy
MUSHROOM SOUP

It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]

Wild and Creamy Mushroom Soup 2017-07-09T17:14:19+00:00